Salmon Fishcakes, Tartare Sauce

Salmon of Knowledge…

There are many versions of this Irish folk story, by eating these fishcakes I cannot guarantee that you will gain any extra knowledge but you will at least boost your intake of omega 3 often referred to as “brain food”…J J

Ingredients & Costing…
Red Salmon x 225gm tin	1.99
Rooster Potatoes x 6 (500gm cooked)	0.08
Butter x 10gm	0.05
Milk x 50ml	0.10
Dijon Mustard x 1 heaped tsp	0.05
Flour Seasoned x 4 heaped tblsp	0.05
Egg x 1 beaten (free range)	0.24
Breadcrumbs x 4 heaped tblsp	0.20
Lemon x ½ cut into wedges	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Sunflower Oil to Shallow Fry	0.05
Tartare Sauce
Capers x 1 tsp	0.05
Gherkins x 1 tsp	0.05
Chives x 1 tsp	0.20
Egg x 1 hardboiled (free range)	0.24
Mayonnaise x 45gm	0.18
Juice of half a Lemon	0.05
4 Portions	€3.73

It Couldn’t be easier…
æ Peel & dice the potatoes. Place in a saucepan of cold water, bring to the boil, reduce heat & simmer until cooked. Remove from heat & drain excess liquid. Mash potatoes together with butter, milk, Dijon mustard, seasoning well with salt & black pepper. Allow to cool completely
æ Open tinned salmon, drain & carefully remove any cartilage, combine with mashed potato
æ Divide the mixture into 6 equal portions & shape into round patties about 2.5cm deep. Coat each fishcake in seasoned flour, dip in beaten egg & toss in breadcrumbs
æ Heat sunflower oil in a heavy based frying pan over a medium heat & fry fishcakes on each side until golden brown & warmed through
æ Finely chop the capers, gherkin, chives & hardboiled egg. Combine ingredients together with the mayonnaise (even tastier with homemade mayonnaise), add lemon juice & season to taste
æ Serve fishcakes with a dollop of homemade tartare sauce, a wedge of lemon
　
Iron Bru…
We served the fishcakes with baby spinach wilted in a knob of butter with a pinch of nutmeg & a fat clove of crushed garlic. The simple contrast of flavours & textures was lovely… J J